Crockpot Beef Stew

By

Is there anything better than coming home to a delicious, home cooked Beef Stew, just like Mom used to make, all ready and waiting for you to dig in?! Honestly, there are few things that top that list for me. Especially when the weather is cold and I’ve been out all day working on this or that and I’m beyond exhausted. Dinner, Cooked and ready, the house filled with the amazing aroma of a slow cooked beef stew!

View complete recipe

  • 4

Ingredients

  • 1/4 Cup - All Purpose Flour
  • 2 1/2 Pound - Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
  • 2 Tablespoons - Vegetable Oil
  • 1 1/2 Cups --2 1/2 Cups - Water
  • 2 Large - Beef Bouillon Cubes
  • 1 Can (10-3/4 Ounces) - Condensed Tomato Soup, Undiluted
  • 3 Teaspoons - Italian Seasoning
  • 2 - Bay Leaves
  • 1/2 Teaspoon - Black Pepper
  • 2 Medium - Onions Sliced
  • 2 Large - Russet Potaotes, Peeled and Cut Into 1 1/2 Inch Pieces
  • 3 Medium - Carrots, Cut Into 1 Inch Pieces
  • 2 Stalks - Celery, Cut Into 1 Inch Pieces
  • 8 Ounces - Whole Mushrooms, Trimmed
  • 3/4 Cup - Frozen Peas, Thawed

Preparation

Step 1

1. Pour flour into a 1 gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

2. Add oil to a large skillet and heat.  When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot.  Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine.  Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery and mushrooms.

3. Cover and cook on low for 4-5 hours or until the beef is tender.  Add the thawed peas the last 20-30 minutes of cooking.  Discard bay leaves and Serve

View complete recipe